- 1 package (18 oz.) egg roll wraps
- 4 cups frying oil, (An air fryer can be used if preferred)
- 1 tsp sesame oil
- 1 cup carrot sticks
- 2 cups preprepared coleslaw
- 2 green onions, thinly sliced
- 2 eggs (optional)
- 1 can (8 oz) shredded bamboo shoots
- 1 lb shredded chicken (cooked)
- 1 can (8 oz) shrimp
- 1 Tbsp Hoisin sauce (optional)
- 1 tsp sugar
- Salt (to taste)
- 1 egg white, beaten (to seal wrap)
If using eggs, cook eggs in a skillet with a tsp. of sesame oil and set aside. Combine Hoisin sauce with chicken and reserve.
In the same skillet, add cabbage and carrots, cook for 2 minutes. Add chicken, bamboo, green onions, soy sauce, and sugar.
Add bamboo and the chicken or the shrimp. Continuing cooking until veggies are soft, not mushy, and there is not a lot of liquid left.
Refrigerate for an hour.
To assemble the egg rolls, place the wrapper on the counter with one point of the square facing you.
Place about 2-4 spoons of filling onto the bottom third of the wrapper. Fold the bottom corner over filling and roll firm to 1/2 of the roll. Fold the sides over and brush some egg white on the edges of wrapper to seal after you finish rolling. Repeat until all are done.
Keep the rolls wrapped in plastic so they doesn’t dry up.
Heat the 4 cups of oil (350°) and fry your egg rolls until golden brown. (About 5 minutes.)
You can spray some olive oil or oil onto the rolls and fry them using your air fryer.
Use paper towel to drain the fried rolls.
Garnish with some fresh green onions and sesame seeds (optional).
Serve with your favorite dipping sauces.